TO MAKE THE CHICKEN COATING

Mix all the ingredients well. Reserve 2 tablespoon of the mixture on the side. Put the rest of coating mixture in a zip bag and set aside.

TO SEASON THE CHICKEN

Put chicken in a large mixing bowl, add reserved 2 tablespoon of chicken coating, ginger, salt, pepper, rice wine, egg white, and oil. Mix with your hand to coat evenly.

TO DEEP-FRY

Heat oil to 340˚F. Add chicken into the coating mixture in a zip bag; shake well to coat evenly. Shake off the excess coating from chicken pieces.

Deep-fry chicken in small batches, about 2-3 minutes, until they are lightly golden. As you deep-fry, stir them with metal tongs or a wire skimmer to keep them from sticking to each other. Shake off excess oil as you take the chicken pieces out of the oil.

After the first frying is over, do the second frying until they get deep golden brown; about 2 minutes. Keep them on a wired rack to prevent them from getting soggy.

TO MAKE DAKGANGJEONG SAUCE

Combine chili sauce, Korean chili paste, ketchup, Korean rice syrup, sugar, garlic, chili oil, rice vinegar, and rice wine in a skillet.

Bring the sauce to boil over medium high heat until it thickens to a glaze consistency, stirring constantly.

Add chicken and toss well to coat with the glaze. To garnish, sprinkle with chopped peanuts. Serve hot.